Spa Day Chilled Cucumber and Zucchini Soup

By Holly Parker

I’m not typically a fan of what I call “spa foods” - a unique subset of plant-based dishes that are generally served cold, often all or mostly raw, and heavy on the cucumber - so my expectations were low when Greg proposed this chilled soup. I was, however, craving something fresh and green, so I acquiesced. Thank goodness I did. His final creation is bright and utterly satisfying. With the sharp base, the creamy almond yogurt, and the crunch of fresh cucumber and toasted cashews, it’s a perfect combination of flavor and textures.

Roughly chop zucchini, jalapeno, shallot, and all but half a cucumber, and place in blender. Add three quarters of the sauteed garlic, juice of half the lemon, and 2 Tbsp dill fronds, and puree until smooth. Add agave, 1 Tbsp of the drained almond yogurt, salt, and pepper. Blend until combined. Strain through a clean fine mesh strainer.